Carpaccio of sea bream with pickled strawberries
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Serves 2
Thinly sliced raw fish is complemented by pickled strawberries, fresh tarragon and a kick of red chilli.
Ingredients
- 10g/⅓oz caster sugar
- 50ml/2fl oz moscatel vinegar
- 2 tsp crushed pink peppercorns
- few fresh tarragon sprigs, plus extra to garnish
- 8 under ripe strawberries, hulled
- 2 sea bream fillets, or similar
- 2 tbsp olive oil
- 1 red chilli, chopped
- small watercress sprigs
Method
Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved.
Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour.
Place the sea bream fillets in the freezer for 10 minutes or so to firm up.
Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate.
Thinly slice the pickled strawberries.
Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress.
